A bright winter salad with radicchio, carrot ribbons, Cara Cara orange slices, and bulgar.
This is a strange week–we’ve been working as hard as ever, but there’s a lightness to things. Brian and I have been having fun after putting the girls to bed, drinking beers, typing away on our respective laptops, talking into the night, and making future plans. Even the baby’s recent decision to stop napping and our oldest coming home with a tiny fever haven’t dampened spirits in our drafty little apartment. Could it be the brighter days? The buds forming on the trees? The fluffy clouds hanging in the crisp February sky over the East River? Whatever it is, I’ll take it.
For an oddly cheery day, we have an oddly cheery lunch. This vivid and brightly flavored salad brings together the disparate flavors of sweet carrots, mild radicchio, crunchy tat soi, and Cara Cara oranges and marries them with a fresh ginger- and mustard-infused dressing that offers tiny bursts of spice. The bulgar quietly supports the whole messy thing, lending texture and nuttiness while also absorbing the sweet orange juice and mustardy dressing.
- 1- inch segment of fresh ginger, peeled
- 1 small shallot, peeled
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- sea salt as needed
- 1/2 cup dry bulgar
- 2 large carrots, washed and peeled
- 1 small head radicchio, washed and trimmed
- 2 cups tat soi leaves, or other robust greens, washed
- 2 Cara Cara oranges, or other sweet citrus
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Mince the shallot and ginger. Scrape into a small bowl or jar. Add a pinch of sea salt, the mustard, and 2 tablespoons vinegar. Emulsify with a fork, and then slowly add the olive oil, continuing to whisk until nice and thick. I like this dressing better as it marinates a bit–that's why I've listed it first.
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Next, heat 1 cup of water over high heat. When boiling, add a big pinch of salt and 1/2 cup bulgar. Bring back to a boil, cover, and turn heat down to simmer for 10 minutes. Remove lid and fluff.
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Use a peeler to slice the carrot into long ribbons. Slice the radicchio into thin strips.
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Toss the bulgar, carrots, radicchio, and tat soi with the dressing. Zest one of the oranges, and toss it into the salad. Supreme the oranges, and just before serving, place them throughout the salad, drizzle with a bit more dressing and gently toss.
Fluffy clouds and more daylight always does it for me, too! This salad is gorgeous! Just looking at these photos is like taking a tropical vacation. I love Cara Cara oranges so much.
Nicole, Thank you so much for the nice words about the pics. And yes, can a tropical vacation be arranged? I want one of those.
you had me at mustard. and all of those colors! it is so nice to see some lovely colors when there aren’t so many outside. or maybe they are today… i wouldn’t know, i haven’t any windows near me right now…
Hi Molly, That’s so funny–I remember now that you are a big mustard fan. We’ve got to stick together. And here’s to lovely colors, wherever we find them.
This looks fabulous! I just got my hands on fresh picked oranges…this might be dinner tonight 🙂
Meri-What? Fresh picked oranges? I’ve got to get someone on in CA to send me some of that action. Enjoy!
I’m really enjoying winter salads at the moment and this combination of ingredients is great inspiration for my next one!
Winter salads are getting me through too. Glad you like this one!
Wow, I can’t wait to try this salad. I need a winter pick-me-up and this seems to be just the right thing! Thank you Elizabeth.
Hi Amy, I am thrilled that you like it! Thanks for commenting.
This salad is designed for my family!!!! Thanks, your stuff always helps inspire us.
(Bacon and avocado may be brought in to wreck shop, I know you would approve!)
Ohhh, I can totally see this with bacon and avocado! That sounds kind of awesome, actually. Thanks for the great idea, Patrick!
as a vegan, i hit the salad department year-round and am always looking for new inspiration and combinations…. thanks for providing!!!
My pleasure Natalie. Thanks!
I was looking at this post at work and several coworkers commented on the amazing colors and how it just looks so fresh & healthy! Can’t wait to try it! (And you havd picked up some new fans here)
Hi Jan, That makes me so happy! Thanks for sharing us with your coworkers.
Elizabeth, yum! Yours is just the kind of bright citrusy salad I crave this time of year. Thank goodness nature has given us goodies like your gorgeous cara caras to bring some cheer in the middle of winter!
Love your blog,
Erin
Hi Erin, Yes! I am SO glad for the citrus, but kind of bracing myself as it dwindles. Thanks so much for your kind words, I’m a fan of yours too!
Love the bright colours of this salad! Sometimes you need to brighten up your winter dinners to help bring the sunshine in.
So well said. Thanks for commenting!
I love to hear about happy married couples who still so thoroughly enjoy each others’ company! As the end of winter nears, I’m feeling frantic to get as much citrus possible while I still can. This salad is absolutely beautiful. Pinned it.
Hi Kate! Thanks for saying that – I feel so lucky to have such a great husband, and it is really nice that we can still make each other laugh. And yes to citrus hoarding. It’s starting to dwindle here, but I’m hoping to squeeze in a batch of marmalade somewhere along the way. Thanks for the pin!
This sounds wonderful, but one crucial question: How much mustard? It’s missing from the ingredients list. Thanks! Can’t wait to try it.
Hi Kathy, Good point! Sorry about that. It’s 2 teaspoons mustard–just updated the recipe.
Many thanks!
Beautiful! I’d love to try this tonight. But one crucial question: How much mustard in the dressing? It’s missing from the ingredients list. Thanks!